We grew our own Shitake mushrooms this year so I have come up with some wonderful new recipes to use them in. Today we’ve made a warm mushroom rice dish with a colourful pansy garnish. When you garnish with flowers make sure they are edible (complete list of edible flowers here) and if you grow them yourself make sure you do not use chemicals so you can eat them! Stay away from these flowers when using them in your food: Poisonous plants and flowers
The Rice
makes 3 cups
Make your favourite steamed brown rice – here is my simple recipe
In a saucepan sauté the following until browned:
- 2 tbsp. grape seed oil
- ¼ cup orzo pasta
- Add 2 ¼ cups water – bring this to a quick boil then add:
- 1 cup brown Basmati Rice
Cover and cook on low/medium heat for 20-25 minutes
The Mushrooms
serves 4
In a wok or sauce pan sauté the mushrooms until golden with the following:
- 4-6 Shitake mushrooms (sliced into 1” thick slices)
- 2 tbsp coconut oil
- 2 tbsp chives
- 1 tbsp naturally fermented soya sauce
- 1 tbsp maple syrup
Add the following just before serving:
- ½ cup cooked rice per person
- 2 handfuls of baby spinach
Toss until the spinach is wilted and serve as the hot meal with a big salad.
Garnish with Pansy petals as we have done here.
